Smoked salmon and scrambled eggs on toast

Smoked salmon and scrambled eggs on toast

By
From
River Cottage Every Day
Serves
2
Photographer
Simon Wheeler

Salty, smoky salmon combined with rich, creamy scrambled eggs is one of the great brunch/weekend-breakfast dishes – and a pretty mean supper any day of the week. You may well have your own preferred method for scrambling eggs, but I include mine for those who are not yet set in their ways. As with any simple dish, the quality of the ingredients is everything. Use organically farmed salmon, and the freshest free-range eggs you can find.

Ingredients

Quantity Ingredient
100g sliced smoked salmon
4 medium eggs
200g butter, plus a little more for the toast
2 slices of good bread
fine sea salt
freshly ground black pepper

Method

  1. Unwrap the salmon and lay the slices on a plate so they come to room temperature while you cook the eggs.
  2. Break the eggs into a bowl. Add a good pinch of salt and a twist of pepper and whisk with a fork. Place a small, non-stick saucepan over a low heat and melt half the butter in it. When the butter begins to bubble, pour in the eggs and start stirring with a wooden spoon. Put the bread on to toast now.
  3. As the mixture gets hotter, the eggs will start to thicken into soft lumps. This takes a few minutes – don’t rush it by turning up the heat. Keep stirring gently, scraping the bottom and sides of the pan to move any setting egg back into the more yielding middle. As you approach the degree of runniness you like, remove from the heat, stir for another 10 seconds or so, then add the remaining butter, which will, with a final quick stir, help stop the eggs cooking any further.
  4. Quickly butter the toast, lay a couple of slices of smoked salmon on each piece and pile the eggs on top. Serve straight away.

Variations

  • Scrambled eggs with ham

    Instead of smoked salmon, use ham (sliced from a proper ham) at room temperature. Serve on the toast, under the scrambled eggs, as above.

    Scrambled eggs with smoked pollack/haddock

    In place of the salmon, use 250–300g smoked pollack or haddock fillet lightly poached in enough milk just to cover, with a bay leaf and a few peppercorns added (bring to a simmer, take off the heat and let the fish cook in the residual heat for a few minutes, then drain). Break the fish into large flakes, removing the skin and any bones. Gently stir into your scrambled eggs for the last minute or so of cooking.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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